|Look at those colors! A feast for the taste buds and the eyes too!|
Crab-Quinoa Stuffed Poblanos (Serves 2)
2 Poblano peppers, halved longways
8 Ounces crab meat
1/2 Cup cooked quinoa
1/4 Cup onion, diced
1/2 Cup sweet peppers, diced
1 Serrano pepper, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 Cup salsa (a clean variety--- I used peach mango salsa)
To prepare quinoa, boil 1 part quinoa to 2 parts water until the edges of the quinoa become translucent. Quinoa (roughly) doubles when cooked, so cook half as much uncooked as you will need cooked. For example, for this recipe, you should cook 1/4 cup uncooked quinoa in 1/2 cup water to yield 1/2 cup cooked quinoa. Drain the quinoa if necessary.
Preheat oven to 400 degrees. In a lightly oiled pan over the stove, cook the onions, sweet peppers, and Serrano pepper until tender. Remove from heat. In a bowl, combine crab meat, cooked quinoa, onions, sweet peppers, Serrano pepper, salt, pepper, cumin, cayenne pepper, paprika, and salsa until thoroughly mixed.
|Slice the Poblano peppers longways to stuff with crab-quinoa stuffing|
I absolutely loved this recipe. It combined two things I love: spicy food and seafood! I was a happy camper eating this, and this recipe will surely be in my personal go-to recipe book from now on! Happy clean eating guys!